Mode of Work. — Skin and fillet the fish, put the bones, fish and skin into a saucepan with the water, add celery, peppercorns, onion, and salt. Simmer for three-quarters of an hour, then strain. Blend the fat and flour together in the saucepan, add the milk, then the stock. Boil up. Divide the fish into small pieces, lay these in the soup. Simmer for six or seven minutes. Sprinkle in the chopped parsley. Serve. LESSON II ROAST MEAT. Beef. Ingredients. Two pounds of Topside of Beef. One ounce of Fat. Quarter pint of hot Stock or Water. Flour to cover surface✪ Roast Beef. Mode ok Work. — Wipe the meat, tie with string. Spread lean part with fat, and dredge with flour. Place in Dutch oven or hang in a meat screen in front of the fire. Expose to great heat for ten minutes, then cook less quickly. Baste frequently. Cook for three-quarters of an hour. Remove to hot dish, drain the fat from the dripping tin into a basin. Add a quarter of a pint of stock or water to brown particles in the pan. Boil up, season, and strain round the joint. For roasting allow a quarter of an hour to the pound, and a quarter of an hour over. BAKED MEAT. Pork. Ingredients. Two pounds of Breast of Pork. Two Onions. Two tablespoonsful of Breadcrumbs. One dessertspoonful of Sage. Seasoning✪ Baked Meat - Pork. Mode of Work. — Parboil onions, chop finely, mix with sage, 12 breadcrumbs and seasoning. Bone pork, spread flat on board, put forcemeat over smoothly. Roll up, tie with string. Dredge with flour, and bake for one hour. Make gravy as for roast meat, using stock made from bones. Serve with apple sauce. Veal. Ingredients. Two pounds of Breast of Veal. Four tablespoonsful of Breadcrumbs. One tablespoonful of Suet. One teaspoonful of chopped Parsley. One teaspoonful of Sweet Herbs. Half teaspoonful of Lemon Rind. Fat for basting. One Egg. Pepper and Salt✪ Baked Meat - Veal. Mode of Work.- — Bone the veal. Spread flat on board. Make forcemeat with breadcrumbs, etc. Spread this over the meat. Roll up, tie with string. Lightly dredge with flour, and bake for one hour, basting frequently. Serve with thickened gravy, making stock from the bones. Garnish with fried bacon. BOILED MEAT. Ingredients. Fresh. One pound of Neck of Mutton. Boiling Water to cover. Half teaspoonful of Salt. Salt. One pound of Pork or Beef. Cold Water to cover✪ Boiled Meat. Mode of Work. — Wipe fresh meat, wash salt meat. Put in the water, bring to boiling point, and remove scum. Add one vegetable of each kind. Simmer gently. For fresh meat allow twenty minutes to the pound and twenty i3 minutes over ; if salt meat, twenty-five minutes to the pound and twenty-five minutes over. Serve fresh meat with parsley or caper sauce. Salt meat with vegetables and dumplings. Ragout of Veal or Rabbit. Ingredients. Half pound of Veal or half a small Rabbit. Quarter pound of Bacon. One tablespoonful of Flour. Half teaspoonful of Salt. Half pint of Water. Quarter teaspoonful of Pepper. If Rabbit, one small Onion✪ Ragout of Veal or Rabbit.

AI-modernized reading of the original text

Mode of Work. — Skin and fillet the fish, put the bones, fish and skin into a saucepan with the water, add celery, peppercorns, onion, and salt. Simmer for three-quarters of an hour, then strain. Blend the fat and flour together in the saucepan, add the milk, then the stock. Boil up. Divide the fish into small pieces, lay these in the soup. Simmer for six or seven minutes. Sprinkle in the chopped parsley. Serve. LESSON II ROAST MEAT. Beef. Ingredients. Two pounds of Topside of Beef. One ounce of Fat. Quarter pint of hot Stock or Water. Flour to cover surface. Mode of Work. — Wipe the meat, tie with string.. Spread lean part with fat, and dredge with flour. Place in Dutch oven or hang in a meat screen in front of the fire. Expose to great heat for ten minutes, then cook less quickly. Baste frequently. Cook for three-quarters of an hour. Remove to hot dish, drain the fat from the dripping tin into a basin. Add a quarter of a pint of stock or water to brown particles in the pan. Boil up, season, and strain round the joint. For roasting allow a quarter of an hour to the pound, and a quarter of an hour over. BAKED MEAT. Pork. Ingredients. Two pounds of Breast of Pork. Two Onions. Two tablespoonsful of Breadcrumbs. One dessertspoonful of Sage. Seasoning. Mode of Work. — Parboil onions, chop finely, mix with sage, breadcrumbs and seasoning. Bone pork, spread flat on board, put forcemeat over smoothly. Roll up, tie with string. Dredge with flour, and bake for one hour. Make gravy as for roast meat, using stock made from bones. Serve with apple sauce. Veal. Ingredients. Two pounds of Breast of Veal. Four tablespoonsful of Breadcrumbs. One tablespoonful of Suet. One teaspoonful of chopped Parsley. One teaspoonful of Sweet Herbs. Half teaspoonful of Lemon Rind. Fat for basting. One Egg. Pepper and Salt. Mode of Work.- — Bone the veal. Spread flat on board. Make forcemeat with breadcrumbs, etc. Spread this over the meat. Roll up, tie with string. Lightly dredge with flour, and bake for one hour, basting frequently. Serve with thickened gravy, making stock from the bones. Garnish with fried bacon. BOILED MEAT. Ingredients. Fresh. One pound of Neck of Mutton. Boiling Water to cover. Half teaspoonful of Salt. Salt. One pound of Pork or Beef. Cold Water to cover. Mode of Work. — Wipe fresh meat, wash salt meat. Put in the water, bring to boiling point, and remove scum. Add one vegetable of each kind. Simmer gently. For fresh meat allow twenty minutes to the pound and twenty minutes over ; if salt meat, twenty-five minutes to the pound and twenty-five minutes over. Serve fresh meat with parsley or caper sauce. Salt meat with vegetables and dumplings. Ragout of Veal or Rabbit. Ingredients. Half pound of Veal or half a small Rabbit. Quarter pound of Bacon. One tablespoonful of Flour. Half teaspoonful of Salt. Half pint of Water. Quarter teaspoonful of Pepper. If Rabbit, one small Onion.

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Roast BeefBaked PorkBaked Meat - PorkBaked Meat - VealBoiled MeatRagout of Veal or Rabbit

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